MAKES: 4 SERVINGS • DIFFICULTY: moderate
If you can’t find a squash large enough for stuffing, you can cut the squash into ½-inch-thick slices, roast them, and then arrange them in a baking dish, topped with the stuffing. Cover and bake at 350ºF for 30 minutes and serve with the sauce drizzled on top.
1 large winter squash (such as buttercup or kabocha), halved and seeded
STUFFING
1 small red onion, chopped
2 cups finely chopped purple cabbage
2 garlic cloves, minced
1 small red, green, orange, or yellow bell pepper, chopped
2¼ cups Vegetable Broth
1 tablespoon white miso paste
2 tablespoons nutritional yeast
1 cup bulgur
BLACK BEAN SAUCE
½ cup Vegetable Broth
2 garlic cloves, minced
1½ cups cooked or 1 15.5-ounce BPA-free can or Tetra Pak salt-free black beans, drained and rinsed
2 tablespoons Umami Sauce
1 tablespoon white miso paste
1 tablespoon jarred tomato paste
2 tablespoons nutritional yeast
½ teaspoon ground cumin
1 teaspoon ground coriander
⅛ to ¼ teaspoon cayenne pepper
Preheat the oven to 375ºF. Arrange the squash halves, cut side down, in a shallow baking pan. Add ¼ inch of water to the pan and cover tightly. Bake for 20 minutes to soften slightly.
STUFFING: Heat ¼ cup of water in a large skillet over medium heat. Add the onion, cabbage, garlic, and bell pepper. Cover and cook until softened, about 4 minutes. Stir in the broth, miso, nutritional yeast, and bulgur. Bring to a boil, then reduce the heat to low, and simmer 5 minutes longer. Remove from the heat and let it sit, covered, for 10 minutes, or until the water is absorbed by the bulgur.
Turn over the squash halves so they are cut side up and fill them with the stuffing, packing them well. Cover and bake until the squash is tender, about 30 minutes.
SAUCE: While the stuffed squash is baking, make the sauce. In a saucepan, combine the broth and garlic, and bring to a boil. Lower the heat to a simmer and stir in the beans, Umami Sauce, miso, tomato paste, nutritional yeast, cumin, coriander, and cayenne. Simmer for 5 minutes; then transfer to a blender or food processor and blend until smooth, adding a little more broth, if needed, for the desired consistency. Return the sauce to the saucepan and keep warm over low heat. Taste and adjust the seasonings, if needed. To serve, top the baked squash with the sauce and serve hot.